By Perre Coleman Magness,
Eggnog pound cake
Serves 12
For the cake
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 eggs
3 cups flour
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup prepared eggnog
For the frosting
1/4 cup unsalted butter, softened
1/4 cup eggnog, at room temperature
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
2 cups confectioners鈥� sugar
For the cake
1. Preheat the oven to 325 degrees F. Grease and flour a 12-cup bundt pan.
2. Beat the butter in the bowl of a large stand mixer on medium, until creamy. Slowly add the sugar and beat until light and fluffy, a good 5 minutes, scraping down the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition.
3. Combine the flour, nutmeg, salt and baking soda and add the creamed mixture, alternating with the eggnog. Do this in three additions, ending with eggnog. Scrape down the sides of the bowl as needed.
4. Spread the batter into the prepared pan and bake for 50-60 minutes, until a tester inserted in the center comes out with just a few moist crumbs attached. Cover the top of the cake loosely with foil if it begins to brown to much. Cool the cake in the pan for about 10 minutes, then invert it on a wire rack to cool completely.
For the frosting
Beat the butter, eggnog, vanilla, and nutmeg together in the bowl of a stand mixer on medium, until smooth and creamy. Add the confectioner鈥檚 sugar gradually and beat until combined and smooth. You want a thick but pourable icing, so adjust with extra eggnog or sugar as needed. Spoon the frosting over the completely cooled cake.
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